South African Kota (Skhambane)

Ingredients

• 0.25 White bread (Quarter loaf, center hollowed out)
• 1 cup Potato fries (Deep-fried until golden (slap chips style))
• 2 slice Polony (South African processed bologna, sliced and fried)
• 2 Vienna sausages (Sliced lengthwise and fried)
• 1 slice Cheddar cheese
• 1 Egg (Fried)
• 1 tbsp Atchar (Spicy mango pickle)
• Tomato sauce (Ketchup) (To taste)
• Mayonnaise (To taste)

Steps

1. 1

   Prepare the bread by cutting a loaf of white bread into quarters. Carefully hollow out the soft center of one quarter, leaving a base and walls to create a 'bowl', and set the removed bread piece aside to be used as a lid.

2. 2

   Deep fry the potato chips until they are soft on the inside but golden on the outside (typical 'slap chips' style). Season with salt and vinegar if desired.

3. 3

   In a pan, fry the sliced polony and vienna sausages until browned and heated through.

4. 4

   Fry one egg in a pan, using an egg ring if a perfectly circular shape is desired, until the white is set.

5. 5

   Begin assembly by placing a generous layer of hot fries into the hollowed-out bread base.

6. 6

   Layer the fried polony and vienna sausages over the chips.

7. 7

   Add a spoonful of atchar and a slice of cheddar cheese so it begins to melt from the heat of the meat and chips.

8. 8

   Place the fried egg on top of the cheese and meat layers.

9. 9

   Drizzle tomato sauce and mayonnaise over the fillings to taste.

10. 10

    Place the removed soft piece of bread back on top as a lid to close the Kota.

Notes

The Kota (derived from 'quarter') is a beloved South African street food. Variations often include Russian sausages, burger patties, or different types of sauces. The key is the layering which keeps the bread from getting too soggy too quickly.

Nutrition per serving

• South African
• Street Food
• Main Course
• Fast Food
• Lunch
• Kota
• Skhambane